By Rosanne Buchanan Let’s face it, there’s never enough leisure time to travel to far-flung towns, but I was lucky enough to visit the annual Bedford Garden Festival in the Eastern Cape. There was a food market with lovely fresh produce, like honey from Addo and delicious olives from Alicedale. We ate at the local butchery’s restaurant called The Butcherbird. Karen Morgan is a caterer who is very hands-on in the restaurant. Meals are hearty, with a focus on the best cuts of meat, but everything is very stylishly presented. My husband proclaimed it the best meal he has had……
TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour
Sweet and sticky onions with soft melting cheese are always a great combo
One or two handy dressings and sauces to make kitchen time that little bit easier.By Leila SaffarianThe ultimate sweet potato French fry French fries are right on trend and sweet potatoes make this side dish extra special. They may require additional time but the end results are worth it – a less oily, thin and crisp nibble that will make any steak, gourmet burger or roast chicken meal even more ‘wow’ Ingredients: 5 sweet potatoes, washed, skin on vegetable oil, for frying Method: Thinly slice the sweet potatoes and cut them into matchstick French fries. Place the cut fries on…
The West Coast stretches from Cape Town to Namibia and offers many treasures along the way, including the picturesque village of Paternoster on the West Coast Peninsula. By…
A young Cape Town, Amanda Lewis, chef cooks up a storm in her small deli kitchen for a leisurely lunch with foodie friends. She’s spent time cheffing in the tiny rolling galleys of Mediterranean yachts, so for Amanda Lewis it’s no sweat at all to produce a three-course meal for eight people in the little strip of kitchen behind her large and lovely deli in Cape Town’s Old Biscuit Mill. It’s an inviting space with a vintage country feel, and the lunch is a bit of a celebration. Anything for a party, says the bubbly 27-year-old, who launched Saucisse Deli…
Voted as a top 20 culinary destination, Kurland is an oasis on one of the country’s most scenic coastlines. Leon Coetzee is the chef behind this gourmet gem.…
Print Recipe Pear and Amaretto tarte Tatin with vanilla cream Ingredients 60g butter 80g castor sugar 2 vanilla pods, deseeded 125ml (½ cup) Amaretto 8 pears, cored, peeled and quartered 2 rolls ready-made puff pastry 500ml (2 cups) whipping cream Instructions 1 Melt 50g of the butter, 70g of the sugar, 1 vanilla pod and
Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to